Effect of UV-C light irradiation on the structure and microbiological quality of whey from bovine milk.

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dc.contributorCECÍLIA S. CORDEIRO, UNESP; DANIEL R. CARDOSO, USP; DANIELA C. U. CAVALLINI, UNESP; RENATA TIEKO NASSU, CPPSE.
dc.creatorCORDEIRO, C. S.
dc.creatorCARDOSO, D. R.
dc.creatorCAVALLINI, D. C. U.
dc.creatorNASSU, R. T.
dc.date2022-08-17T19:21:54Z
dc.date2022-08-17T19:21:54Z
dc.date2022-08-17
dc.date2022
dc.date.accessioned2026-07-07T05:30:17Z
dc.descriptionWhey from bovine milk has mainly B-lactoglobulin (B-L) and α-lactoalbumin (α-L) proteins in its composition, being a food with elevated nutritional value.
dc.formatp. 326.
dc.identifierIn: REUNIÃO DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 57., 2022, Campinas. Tropical animal science and pratice to feed the planet: proceedings. Brasília, DF: SBZ; São Carlos, SP: Embrapa Pecuária Sudeste, 2022.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1145523
dc.identifier.urihttp://hdl.handle.net/123456789/493070
dc.languageeng
dc.rightsopenAccess
dc.subjectIrradiation
dc.subjectMicrobiology
dc.subjectProteins
dc.subjectDigestibility
dc.titleEffect of UV-C light irradiation on the structure and microbiological quality of whey from bovine milk.
dc.typeResumo em anais e proceedings

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